Lemongrass- Cured Salmon Canapes
Inject some exoticism into your party food with this sophisticated salmon.
- Thinly sliced cucumbers (about 25 slices)
- Boiled small fingerling potatoes, quartered, optional (about 25 pieces)
- 1 tbsp coriander seeds
- 2 (340g) salmon centre cut fillets, with skin attached (each equal size)
- 1 bunch fresh coriander leaves, with stems
- 4 stalks fresh lemongrass
- 110g salt
- 75 caster sugar
- 2 tsp cumin seeds
- 1 tbsp fennel seeds
- Micro coriander or other tender micro herbs, such as mint or basil
Serves: approximately 50 portions
Toast the whole spices in a dry frying-pan over medium heat until fragrant, two to three minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder.
Mix the sugar, salt, and spices together.
Roughly chop both the lemongrass stalks and coriander, then mix them together, this can be done either by hand or in a food processor.
Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the herbs and lemongrass. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in cling film. Set the package on a plate, cover with another plate or small baking sheet. Place two to three tins on top to weight down the fish. Refrigerate for two to three days flipping the salmon daily.
Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with kitchen towel. Slice the salmon at a slight angle, as thin as you can.
If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.